Friday, October 8, 2010

Keys to Good Cooking




Harold McGee's new book, Keys to Good Cooking
is available later this month.






Concise, practical information on technique and ingredients.
There is artfulness in preparing food, and also science.


4 comments:

Unknown said...

Thanks for the alert. His earlier, "On Food and Cooking: The Science and Lore of the Kitchen" is a book I have enjoyed for years. NPR story, http://www.npr.org/templates/story/story.php?storyId=4242671

Was happy to find 'Grub Street' a few weeks ago who are reprinting some of the major food classics in inexpensive hardcover, so now I can put my dogeared Penguin copy of Elizabeth David's 'French Provincial Cooking' out to pasture.

http://www.grubstreet.co.uk/products/category/food/79/classic-food-writers

Susan said...

Out to pasture/too old to be useful....interesting idiom.

Unknown said...

I live in a cottage on a farm in horse country; aka an 'Ornamental Peasant.'

Susan said...

Cottage, farm, horse, country...a lovely picture.